Instructions

Pare and core the apples without dividing them: Put in a stew-pan with the water, sugar, rind and juice of the lemon, and a few drops of cochineal. Simmer very gently, till tender; take them out carefully, add half oz. of sheet gelatine to the liquid, and stir until melted and boiling. Place the apples in a glass dish, pour some of the syrup round them, and put the rest aside to get cold. Whip half pint of cream to a froth, sweeten up taste, pile this on top of the apples and decorate with the unused jelly, chopped. It must be quite cold and stiff and the apples must be cold and set before putting the cream on them.